Herb Crusted Lamb Rack with Rosemary Potatoes

Rich, tender and beautifully aromatic, this herb crusted lamb rack is paired with crispy rosemary potatoes and a simple garlic pan sauce for an elegant meal that’s surprisingly easy to prepare.

Serves: 4
Prep time: 20 min
Cooking time: 35 min

Lamb Rack

Ingredients:

• 2 Craig Cook lamb racks
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp Dijon mustard
• 1 cup fresh breadcrumbs
• 2 tbsp chopped parsley
• 1 tbsp chopped rosemary
• Salt and cracked pepper

Method:

1. Preheat oven to 200°C.
2. Season lamb racks generously with salt and cracked pepper.
3. Heat olive oil in a frying pan over medium high heat and sear lamb racks for 2 mins on each side until lightly browned.
4. Combine breadcrumbs, parsley, rosemary and garlic in a bowl.
5. Brush lamb with Dijon mustard, then press breadcrumb mixture firmly onto the fat side of the lamb.
6. Transfer to the oven and roast for 18–22 mins for medium rare or cook to your liking.
7. Rest lamb for 10 mins before slicing.

Rosemary Potatoes

Ingredients:

• 800g baby potatoes, halved
• 2 tbsp olive oil
• 2 rosemary sprigs
• Salt and pepper

Method:

1. Place potatoes onto a baking tray and drizzle with olive oil.
2. Season with salt, pepper and rosemary leaves.
3. Roast at 200°C for 30 mins or until golden and crispy.

Garlic Pan Sauce

Ingredients:

• 1 tbsp butter
• 1 garlic clove, finely minced
• ½ cup beef stock
• 1 tsp balsamic vinegar

Method:

1. Using the same pan from the lamb, melt butter over medium heat.
2. Add garlic and cook for 30 seconds until fragrant.
3. Pour in beef stock and balsamic vinegar, simmering for 3–4 mins until slightly reduced.

Plating & Tips

Slice the lamb rack into cutlets and arrange over the rosemary potatoes.

Spoon garlic pan sauce around the plate and garnish with fresh rosemary or parsley.

Cooking Tip:
Allow the lamb to rest before slicing to keep it tender and juicy. Using a meat thermometer helps achieve perfect doneness every time.